Date: May 6, 2013
Time to table: 35 minutes (most is inactive roasting time)
Servings: I hope to get 3-4 lunches out of this.
Notes: I made this last night to bring for lunches this week. Definitely a quick and easy recipe that would be great to whip up on a weeknight. It is surprisingly tasty, I think the roasted veggies and feta give it really good flavor. Especially the juices of the tomato mixed in made it delicious. Really loved it, although I just never stay full with dishes like this and at 2pm am really intensely craving a cheeseburger. Or pizza.
Date: May 1, 2013
Modifications: We only had one can of whole tomatoes by mistake, so I used half a can of crushed tomatoes in addition. I added frozen chopped spinach to the tomato/sausage mix. Didn’t have any basil.
Time to table: nearly an hour when all was said and done
Servings: 6 adults
Notes: I’m not sure why, but this took me a long time to make and was sort of annoying. No real reason other than my own ineptitude, like I accidentally put the tomatoes in before the noodles so it was hard to stir them in, then the tomatoes after I chopped them leaked all over the place. Stuff like that. I was skeptical that the noodles would cook, but yes, they did. I did like how adaptable this recipe was, you really could throw in any veggies you wanted, not use meat, whatever your preference. It’s far less fussy than normal lasagna as well and tastes just as good. A big hit with everyone.
We haven’t been posting as much lately because we’ve been using this blog for it’s intended purpose: going back and making our favorites again and again.
A few recent weekly meal plans:
White Bean Chicken Chili, Cassoulet from the freezer, Burrito Bowls, Chicken Biscuit Sandwiches
Mexican Stuffed Shells, Carrot and Broccoli Orzo, Stuffed Sweet Potatoes, Crockpot Burrito Soup
Salmon Pesto Pasta, French Toast, Skillet Lasagna, Fajitas
Date: March 20th, 2013
Modifications: We don’t like mushrooms, so I omitted those. I added more carrots, and used frozen peas instead of snap peas. We bought chicken, but on that night I didn’t feel like going through that extra step of cooking it, so I just didn’t use it and we felt it was plenty filling. We didn’t have parmesan.
Time to table: About 30 minutes prep, 30 minutes baking time.
Servings: 6 adults
Notes: I saw this mentioned on a blog recently and figured we needed some new recipes to try so I gave it a shot. I did like it quite a bit, and I really don’t think it would need chicken at all. Annie ate this but only the requisite amount of bites so she could leave the table. Luke would not put a single bite in his mouth because he’s a lunatic sometimes. Ben says he liked this a lot more than he thought he would. I did find it a little weird to have basically a cheese sauce coating cheeses tortellini but I got over it. It was slightly rich but with all the vegetables in the dish, it worked well.
Date: January 28th, 2013
Modifications: None, actually.
Time to table: 15 minutes prep, 6 hours cook time
Servings: 5 adults
Notes: This was made way easier by the fact that we had shredded chicken in the freezer leftover from a previous meal, so I literally woke up and dumped everything in the crock pot (I chopped the veggies the night before). Crock pot meals are obviously handy on weekdays, and this one worked out great. Annie particularly enjoyed crushing chips into her soup.
Date: January 1st, 2013
Modifications: We used ground turkey instead of beef, just a personal preference.
Time to table: 30 minutes prep, couple hours cook time
Servings: 4 adults
Notes: This soup is incredibly easy to make and tastes excellent, perfect for winter weekday dinners. We made the rice separate this time, per the update to the original post. Making the rice separately was nice for leftovers as well, as you could make fresh rice to go with the soup for lunch. Annie particularly enjoyed crushing the chips into her soup
Date: December 4th, 2012
Time to table: 30 minutes + 8 hours cook time
Servings: 2 dinners
Notes: I really didn’t like this meal, though apparently we’ve had it before. It was just too bland for me and theres is literally zero fat in the meal, which makes it feel a little empty. I will say that its incredibly healthy and Annie liked it this time around. We froze the leftovers for another dinner, maybe Erin can use it some night when I’m away
Date: November 20, 2012
Modifications: I sort of halved the recipe because we didn’t need that much (just used half an onion, one can of tomato sauce, etc)
Time to table: 20 minutes
Servings: 2 adults, 1 toddler
Luke: Loved chewing on some broccoli
Notes: This is a super simple, quick pasta dish – we’ve had it in the past and it’s always a hit. Can’t go wrong with a bunch of cream and cheese!
Date: October 10, 2012
Modifications: Did not add red pepper flakes. Just used one onion, didn’t measure out 3 cups. Probably didn’t have quite 2 cups of mozzarella since we had to borrow it from our neighbor’s but it was still plenty cheesy – I added more parmesan to compensate. I made the noodles separately since I knew we’d have leftovers and I wanted them to stay firm.
Time to table: About an hour in total, 30 minutes of simmer time.
Servings: 6 adult servings
Ben: Like (only at a “like” instead of love due to his hatred for chunks of tomatoes)
Annie: Like (mostly enjoyed the noodles)
Notes: When we first had Luke, our friend Maggie brought us this to enjoy and it was DELICIOUS. I asked her for the recipe and have been waiting for it to get cold so we could have it again! I was sad to not be able to find mafalda noodles, but the ones we had were fine. This is such a tasty soup, even better enjoyed with a take and bake baguette from New French Bakery, thanks to my father-in-law for showing us just how delicious those are – we now have a dozen in our freezer, cut in half and wrapped in foil ready to pop in the oven for a meal for us
With “cheesy yum” mixed in
Date: September 2, 2012
Modifications: Couldn’t find a “soft garlic herb cheese”, so just used mozzarella. Spread roasted garlic on the crust instead of using the garlic infused oil.
Time to table: A million hours, it felt like. Pizza is supposed to be fast and easy. This one was not. Or it wasn’t FAST, I guess nothing was particularly difficult, but that’s only because I have a mandoline. If I had to chop all those veggies by hand? No thanks.
Servings: We made 2 and it served 6 adults and 3 toddlers.
Annie: Like (the crust and cheese at least. I told her to eat the toppings too, and she took the veggies off and said “there’s still toppings on there!” Sigh.)
Notes: As I said above, this just took really long. Quite the putzy recipe for pizza, but it WAS really good, and quite the beautiful pizza if I do say so myself. It was fun to prepare and all, so I still liked it but this certainly wouldn’t work well as a fast weeknight meal unless you had everything prepped in advance. I’ve said this before, but I do just love that pizza dough recipe – turns out great every time and is so easy!
Ready to assemble
Before baking (grilling in our case)
Only pic we took, whoops.
Date: August 7th, 2012
Modifications: I used the kale from the garden for this, but I was sorely light on the kale, so I cut the recipe in half and used an 8×8 pan. Still PLENTY for a dinner.
Time to table: 1 hour
Servings: 4 adult dinners
Notes: We’ve made this a couple times now, and we totally love this recipe. I was skeptical about a non-meat lasagna the first time, but I nearly prefer this to our normal meaty recipe. What it lacks in meat, it makes up for in cheese. Annie has disliked/liked/loved this on different occasions, as toddlers are wont to do.